It is celery high season in Shizuoka Prefecture which produces half of all celery cultivated in Japan.
Vichyssoise, a soup named after the city of Vichy in Central France was apparently created by Louis Diat, a Frenchman living in the United States.
There is a plethora of vichyssoises, be they hot, cold or chilled.
Here is a simple suggestion made with celery you can easily improvise on especially on quantities!

Celery Vichyssoise!

INGREDIENTS: For 4~ people

-Onion: 1/2 finely sliced
-Celery: 1 finely sliced
-Potato: 1 finely sliced
-Butter: as appropriate
-Chicken consomme soup (water: 500 cc/2 1/2 cuos + 2 chicken bouillon standard cubes)
-Milk: as appropriate
-Fresh cream: as appropriate
-Salt and pepper: to taste

RECIPE:

-In a all-purpose large enough pan, drop butter and melt before first dropping in the sliced onion you will fry over a medium fire until it becomes translucent. Add sliced celery and potato and fry gently, taking care that the colour does not change.

-When all butter has been wholly absorbed by the vegetables, add the chicken consomme and cook until the vegetables start disintegrating.

-Transfer the whole into a food mixer and process.

-Transfer into a large bowl set over a larger bowl containg ice to chill the soup. Add milk to thin it to your convenience. Check taste and rectify with appropriate amounts of salt and pepper. Leave inside refrigerator to chill the soup thoroughly.

-Add appropriate amount of fresh cream and stir before serving.
Top the soup with small celery leaves for better effect!

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